Maki is one of the most common types of sushi, and it’s known by its outer layer of dried green nori seaweed. This is the best starting point for first-time sushi rollers. For the less adventurous sushi samplers among your guests, this sweet chilli chicken maki is a little less daunting. You can poach the chicken breast in water until cooked through and then it will be quite easy to shred; otherwise, simply use leftover cooked chicken.

In a bowl, mix the chicken with the sweet chilli sauce.

Take a sheet of nori and place it shiny-side down on a rolling mat with the longest end facing towards you. Using wet hands -- this will prevent you having a fist coated in sushi rice -- spread one-sixth of a portion of the rice in an even layer on the nori, leaving 2cm of nori visible at the end farthest away from you.

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Don't squash the rice or make the layer too thick -- you should be able to see the nori through the rice.

Spoon the chicken mix in a line across the nori, about half way through the middle of the rice. Top with a few leaves of rocket.

To roll the sushi, fold the mat over, starting at the end where the ingredients are and tucking in the end of the nori to start the roll. Keep rolling, lifting up the mat as you go and keeping the pressure even but gentle, until you have finished the roll. Moisten the top edge of the nori with water to seal the sushi roll closed.

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Don't worry if anything falls out the sides, just push it back in. The edges may look ragged, but it doesn't matter.

Remove the roll from the mat and cut it into four even-sized pieces with a very sharp, wet knife. If you do not use a sharp knife the roll will squash as you cut it. Arrange the rolls on a plate. Repeat with the remaining ingredients.

Serve with pickled ginger, wasabi and soy sauce.

For the spicy tuna maki, in a bowl, mix the chopped tuna with the spring onions, schimi powder and soy sauce. Then follow the same instructions for making up the sweet chilli chicken maki.